Our Story

In 2015, Alessandro Bovio founded Le More Bianche, after more than two decades working as a consulting enologist across Langa, Roero, Monferrato, and Sicily. For a few years, he continued to advise other producers, but by the end of 2019, he decided it was time to dedicate himself entirely to his own vineyards and cellar.

Today, if Alessandro helps someone make wine, it’s only out of friendship or the simple pleasure of exchanging favors among winemakers.

Alessandro currently manages five hectares, with four in full production and one newly planted in 2024.

His approach in the vineyard is guided by respect for the land: work as naturally as possible, using only copper (in minimal quantities) and sulfur, and always prioritizing the health and biodiversity of the soil.

Most of his vineyards are located in Magliano Alfieri, on the borderlands of the Roero, where the soils are a mix of marl, silt, and white calcareous earth rather than sand. Our official MGA (cru designation) is San Bernardo, the very hamlet of Magliano where I live.

The vines face Monviso, oriented to the west and southwest, soaking in the afternoon sun. The core of our production is Nebbiolo and Barbera, and in 2021 and 2025, we introduced Arneis to the estate.

The oldest vineyard, over 50 years old, is the only one he didn’t plant myself. It’s Nebbiolo, and it gives life to his Roero San Bernardo.

His second vineyard is in San Pietro di Govone, in the Monteforche area, where he grows Arneis and Barbera. These are older vineyards as well, leased in 2020 when he decided to focus entirely on Le More Bianche. The Barbera vines are about 60 years old, and the Arneis around 40.

In the cellar, he and his team follow the same philosophy: as natural as possible, but never dogmatic.

Each year he creates his own wild starter yeast from every vineyard, preserving the unique character of each parcel. He adds only a small dose of bisulfite, and only after fermentation is complete, never during crushing. Since bisulfite inhibits yeast activity, he believes it’s important to let fermentation express itself freely before any stabilization.

He is not certified organic, and we don’t intend to be. Those who visit us can feel what we stand for: a quiet, honest way of making wine that reflects respect for the vineyard, for nature, and for time.

Le More Bianche's annual production is around 20,000 to 25,000 bottles, each one crafted with patience, intention, and a deep sense of place